NUTRITION

SERVINGS

INGREDIENTS

7 oz boneless skinless chicken thighs

0.5 tsp avocado oil

2 tbsp coconut aminos

1 tsp honey

0.25 tsp toasted sesame oil

1 tsp fresh ginger

1 clove garlic

0.25 cup cooked jasmine rice

1.5 cups broccoli florets

0.25 tsp sea salt

0.25 tsp black pepper

1 tsp sesame seeds

PREPARATION

• 1

  Pat the chicken thighs dry with a paper towel and season both sides with sea salt and black pepper.

• 2

  In a small bowl, whisk together the coconut aminos, honey, toasted sesame oil, grated ginger, and minced garlic to create the glaze.

• 3

  Heat the avocado oil in a large skillet over medium-high heat until it begins to shimmer.

• 4

  Place the chicken thighs in the skillet and sear for 5-6 minutes per side until they are golden brown and fully cooked through.

• 5

  While the chicken is searing, steam the broccoli florets in a steamer basket for 4-5 minutes until they are tender-crisp and vibrant green.

• 6

  Reduce the skillet heat to medium and pour the prepared glaze over the chicken, tossing frequently until the sauce thickens into a glossy coating.

• 7

  Serve the glazed chicken over the warm jasmine rice with the steamed broccoli on the side, and finish with a sprinkle of sesame seeds.